Introducing the Finest Chefs of the City of Winchester

Attila – Head Chef and owner, with wife Viki, of El Sabio Tapas Bar and Restaurant, Eastgate Street, Winchester, a charming family run riverside bar and restaurant. El Sabio means 'The Wise' and Tapas is the name given to the variety of hot/cold appetizers or snacks in Spanish cooking. Sensing a real opportunity in Winchester's culinary market Attila and Viki seized it with all hands to open in 2008 – El Sabio's popularity has grown ever since.

Attila trained in Budapest then came to Britain to run the kitchen of a very successful Tapas Bar and Restaurant in Surrey. It was here that he developed his enthusiasm for Spanish food. His goals include; "to combine authentic Spanish ingredients such as Chorizo sausage and Manchego cheese with fresh local produce, a fusion of flavours that people will really enjoy", in an environment that engages with the diner.

From the beginning Attila has been keen to use fresh produce that "hasn't travelled half way around the world". He has worked very hard to find the right local suppliers of meat and vegetables – a demanding task! His menu comprises a mouth watering array of meat, crustaceans and fish as well as an extensive Vegetarian selection.

El Sabio has a unique, family–run feel with a friendly, knowledgable team who are keen to provide you with good food, attentive service and excellent value. "We hope you will come and see for yourself".

See the El Sabio Feature for menus and contact details  |  See the El Sabio Review for photo gallery and full review

Bimal – Executive Chef at Porterhouse Steakhouse, Jewry Street, Winchester, received early training and experience in his native Nepal and Abu Dhabi, where he worked in fine restaurants and 5 star hotels. He then spent 12 years with Le Royal Meridien Beach Resort, Dubai; a 5 star hotel with 15 restaurants. Bimal's career has gained him expertise with a variety of cuisines including Far Eastern, Italian and of course Steakhouse fare.

Bimal was taught much of the art of steak preparation/cooking by an accomplished American Head Chef. He went on to help win many coveted awards for Le Meridien's 'Prime Rib Steakhouse' restaurant over the 4 years he was based there. Cooking is Bimal's hobby as well as profession: "I love to cook; I cook with feeling from deep in my heart. When people leave my restaurant, I want them to be cheered up and happy". When asked what utensil he could not do without he quickly replied: "I cannot work without my tongs – they are my third hand!"

His ingredients are sourced locally except for the steaks which come from Argentina – regarded as the best in the world. Bimal shows me the fridge housing great slabs of different steak cuts waiting to be sliced to size and proudly declares; "Since the steaks are not pre-cut, diners can have pretty much any size they wish – but we do not cook 4 ounce steaks!" he added smiling. Bimal's favourite ingredients (apart from the meat) are fresh herbs, especially Thyme and Rosemary, which he uses in some of his steak marinades.

When asked what is most important, presentation or taste, he replies: "Both, your eyes eat first; taste is how I have put feeling into it". His team's commitment to providing the highest level of Steakhouse dining and customer service, together with their aim to give diners exactly what they want in an environment of tranquil chic, makes Bimal very proud of what they have achieved since Porterhouse opened in 2010.

I asked if he cooked at home – "Sometimes – when I am in a romantic mood!". Who would you most like to cook for? – "Any celebrity chef". So, if there are any out there reading this, why not visit Porterhouse for a delicious Bimal steak – you will not be disappointed!

See the Porterhouse Feature for menus and contact details  |  See the Porterhouse Review for photo gallery and full review

See Bimal in action Porterhouse Video (on Flickr)

RAM – Head Chef at Rimjhim, City Road, Winchester, has had a global career preparing food in the kitchens of the highest quality restaurants and 5 star hotels. He has worked in Nepal, Tokyo, throughout India and the Middle East and has 7 years experience with UK fine dining restaurants. This has allowed him to gain tremendous culinary training, knowledge and experience in the preparation of both Indian and Sub–Continental dishes.

From an early stage he has believed in the value of using only high-quality ingredients. Management experience has instilled in him a deep respect for the importance of food hygiene and the art of "menu engineering"; management of the ingredients' journey from source to the diner's plate.

Ram loves the art of cooking and being surrounded by others who share this passion. His team comprises highly skilled Chefs; "people qualified by experience and the quality of their output", who come from far and wide to cook "proper Indian cuisine". By this he means Sub-Continental. Ingredients are locally sourced – except for the spices, which come from approved suppliers. When asked what is most important, presentation or taste, he replies: "taste comes first – but presentation and attention to detail are very important". Rimjhim offers diners the chance to enjoy a new dining experience or to stick with the more familiar dishes. The whole team aims to go the "extra mile", their reward – "good customer comments and a clean plate".

Does he cook at home? "My wife does, unless I am in the mood or it is a birthday". When relaxing he likes listening to music; "ethnic oldies or instrumental jazz". Ram also likes to fine tune his own art of cooking by experiencing new foods and experimenting by making his own spices. Who would he most like to cook for? "Queen Elizabeth". So, if you are reading this Ma'am: next time you are in Winchester, why not pop in for a delicious meal or order a take away. Imagine that: Rimjhim, by Royal Appointment!

See the Rimjhim Review for photo gallery, menus and contact details.

Heath Dixon – Head Chef at The Willow Tree, Durngate Terrace, Winchester has a passion for food which was kindled in the kitchens of his Mother and Grandmother in South Africa. He studied in Hotel School, gaining diplomas in both the catering and wine sides of the industry.

Heath began his career working with a 5 star hotel chain and 2 years later joined an international restaurant group where, for over 10 years, he honed his catering skills and managerial abilities in South African restaurants. His travels provided him many opportunities to sample cuisine across the continent of Africa.

Heath and his family arrived in the UK a couple of years ago taking charge at The Willow Tree in November 2010. His style culminates in traditional English cooking prepared with a distinctive South African influence. His favourite food to prepare is game – "the challenge is to match the ingredients to complement the game" – and fish. Heath tries to ensure that accompanying elements reflect the main aspect of the dish (e.g. Pigeon Breast with Hominy) – his signature dish of Ostrich is already much acclaimed.

Apart from game (South Africa) and beef (South America), Heath uses local ingredients as much as possible and is passionate about ethical sourcing (Sea Bream instead of Sea Bass and Pangasius instead of Cod). You will also find many healthy options on the menu. His kitchen is a happy one – "there is a lot of fun in my food" – and what gives him most pleasure is "customers coming back with empty plates asking for more!". He says further: "I want to give everyone a great experience at an affordable price".

Who cooks at home? "I do!" Outside business and family, Heath's passion is Fly Fishing which, given the proximity of the Willow Tree on the River Itchen, is handy! Who would he most like to cook for? Gordon Ramsay. So Mr Ramsay, next time you're in Hampshire and fancy something with South African influence but don't fancy the 10 hour journey, pop across to the Willow Tree, nestled between the banks of the River Itchen in Winchester and sample a small patch of Hampshire Heaven – it'll make a change from Hell!

Click to view The Willow Tree Feature & Menus
Click to visit The Willow Tree website (external link)

Ayral – Head Chef at Rimjhim, Colden Common, has travelled far and wide working in high quality restaurants throughout India, the Middle East and the UK. This has given him a vast amount of valuable experience as well as an excellence in the preparation of Sub-Continental cuisine – not just "straight forward" Indian dishes. His training and experience has been gained in demanding environments, including Dubai's Grand Hotel.

Ayral has been Head Chef at this first of the Rimjhim restaurants since it's opening five years ago. He uses the finest, hand–picked local ingredients in the dazzling dishes he prepares and this, together with the efforts of the team, has seen wide acclaim for the high standards achieved across the years.

Ayral became a chef because he loves to cook: "it is my passion". He likes to experiment with ingredients and spices to create exciting flavours and enticing differences within the same temperature range – always aiming to go the "extra mile". His reward for this commitment is "creating food that people enjoy" which brings real delight at its appreciation.

Does he cook at home? "Yes!" Who would he most like to cook for? "Barack Obama". So, if you are reading this Mr. President, next time you are in Winchester, why not pop in or order a take away!

Click link to visit the Rimjhim Colden Common website

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